We continue with recipes reprinted by permission of the Austrian
Donau Club in Connecticut. Our thanks to Dennis Kern, President of the club, and (again) to
Linda Poglitsch and Mary Hoisl, who provided this recipe!
(from Linda Poglitsch & Mary Hoisl)
| 1 lb. beef, chopped | 1 Tbsp. onion, chopped |
| 1 lb. pork, chopped | 1 Tbsp. parsley, chopped |
| 3 hard rolls | 1 Tbsp. fat |
| 1 egg | 1/3 c. water or soup |
| 4 strips diced bacon (unfried) | 1 Tbsp. bread crumbs |
| Dash of salt | 3 Tbsp. fat melted |
| Dash of pepper | 1 c. sour cream |
| Marjoram |
Mix chopped meat with rolls (soaked in water and squeezed dry). Add egg, bacon, salt, pepper, marjoram, onion, and parsley fried in fat and water. Knead well. Spread bread crumbs on wooden board, so ingredients do not stick. Form a loaf and place in pan. Pour hot fat over. Roast in 375°F oven for 1 1/2 hours. Add 1 or 2 tablespoons water from time to time and baste. Half an hour before serving, skim off fat and add sour cream.
Serves 5.